Potato, Spinach, and Chickpea Curry

"Let the sky rain potatoes; let it thunder to the tune of ‘Green Sleeves’; hail kissing-comfits and snow eringoes; let there come a tempest of provocation, I will shelter me here…"

Ye gods, it feels like I haven't posted since the Taft administration. With one thing and another things have been ridiculously busy around here, so there hasn't been much time or energy for cooking (or blogging). But I'm hoping to change all that now that the semester has been put to bed, and I thought we'd start with a relatively simplecurry that kicks some serious ass (you're welcome).And watch this space, because - to loosely paraphraseMartha and the Vandellas - summer's here and the time is right for cooking and for eats!

Potato, Spinach, and Chickpea Curry
Ingredients
~ 4 Yukon Gold potatoes, diced
~ 1 tsp. each: cumin seeds, black mustard seeds
~ 1 tsp. each: mustard oil, coconut oil
~ 1 large onion, diced
~ 1 tbsp. each: minced garlic, grated ginger
~ 2 tomatoes, diced
~ 2 tsp. each: fenugreek, cumin, curry powder
~ 1 tsp. each: salt, chili powder, coriander
~ 1/2 tsp. each: turmeric, asafoetida
~ 1 lb. frozen spinach
~ 1 15 oz. can chickpeas, rinsed and drained
~ 1 cup vegetable broth

Directions
~ Preheat the oven to 400 degrees fahrenheit.

~ Pierce the potatoes with a knife and microwave on high for about 5-7 minutes, until they are mostly cooked but not mushy.

~ Once the potatoes are cooled a bit, quarter them and cut into approximately 1" cubes.

~ Place the sliced potatoes on a baking sheet coated with cooking spray; sprinkle on some salt and pepper and roast at 400 degrees for about 20 minutes, stirring occasionally so they brown evenly. Remove from the oven and set aside.

~ In a large, deep pot, warm the oil over medium-high heat; add the cumin and mustard seeds and cook, stirring constantly, until the seeds begin to sizzle and pop. You might want to be wearing an apron while you do this. And safety goggles. And a breastplate. (Just kidding...well, sort of.)

~ Add the onions and cook 5 minutes, until softened and starting to color, and then add the garlic and ginger. Cook a few minutes longer, adding a little water if/as necessary to prevent sticking.

~ Stir in the tomatoes and seasonings, then reduce heat to low. Partially cover and simmer about 5 minutes or until a thin film of oil starts to form on the surface.
~ Add the spinach, chickpeas, and broth; stir to combine, cover, and simmer another 10 minutes.
~ Add the roasted potatoes, stir to combine, and continue cooking until everything is just hot. Serve with basmati rice and spicy pickle.